Indian Kitchen: Secrets of Indian home cooking by Gowardhan Maunika

Author:Gowardhan, Maunika
Language: eng
Format: epub
ISBN: 9781444794564
Publisher: Hodder & Stoughton
Published: 2015-05-06T16:00:00+00:00

Lamb Dalcha...LAMB AND LENTIL STEW

A traditional curry in which lamb chunks are cooked with coriander and spices and simmered with lentils. My fondest memories are of Mum cooking this for us on a Sunday afternoon along with rice and some raita. Sitting around a table with this delicious pot of stew at its centre felt like very special family time.

3 tbsp vegetable oil

5 green cardamom pods

1 black cardamom pod

5cm cassia bark

6 cloves

1 bay leaf

2 small onions (about 110g total weight), thinly sliced

4 garlic cloves, finely chopped

2.5cm piece of fresh root ginger, finely chopped

1 tsp ground turmeric

1 tsp ground coriander

800g shoulder of lamb on the bone, chopped into bite-sized pieces (ask your butcher to do this)

2 tomatoes (about 180g total weight), roughly chopped

FOR THE DAL

200g masoor dal (red lentils)

pinch of ground turmeric

salt to taste

FOR THE HERB PASTE

20g fresh mint leaves

60g fresh coriander leaves and stems

2 garlic cloves

FOR THE TADKA

1 tbsp vegetable oil

1 tsp cumin seeds

1 dried mild chilli

12 fresh curry leaves

FOR THE GARNISH

chopped fresh coriander

1 tbsp lemon juice

1. First make the dal. Rinse the lentils and put them in a medium pan with 900ml water, the turmeric and a pinch of salt. Bring to a boil and simmer for 25–30 minutes until cooked. Mash the dal with a potato masher so it thickens slightly.

2. To make the herb paste, put all the ingredients for it into a blender with 70ml water and blitz to a smooth thick paste. Set aside.

3. Now make the stew. Place a heavy-based wide pan over a medium heat and add the oil. When hot add all the cardamom pods, the cassia bark, cloves and bay leaf. Fry for 10–15 seconds so that the spices infuse the oil, then add the onions and sauté for 10–12 minutes or until they have softened and changed colour. Add the garlic and ginger and fry for 30 seconds. Now add the green herb paste and fry for 2 minutes, stirring well.

4. Add the turmeric and coriander, stirring well, and fry for 20 seconds. Now add the lamb and fry for 6–7 minutes, coating the meat with all the spices. Add the tomatoes and fry for a further minute, then add 100ml water and season to taste.

5. Bring the stew to a boil and simmer, covered, for 50 minutes, stirring halfway through cooking.

6. Add the mashed lentils to the stew and cook for a further 15 minutes, uncovered, over a low heat, stirring continuously to make sure the mixture doesn’t stick to the bottom of the pan.

7. Just before serving, make the tadka. Place a small saucepan over a medium heat and add the oil. When hot, add the cumin seeds. Let them sizzle for 20–30 seconds, then add the dried chilli and curry leaves. Remove from the heat and stir the tadka into the stew.

8. Garnish the finished dish with coriander and lemon juice. Serve warm with chapattis or pulao rice and some raita.

TIP

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The type of lentil used for this recipe tends to vary in different communities, as does the cooking time.

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